CN105310053A - 一种养颜鱼酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种养颜鱼酱,由下列重量份的原料制成:鱼头70-75、鱼肉40-45、豆瓣酱300-320、大豆20-22、板栗仁24-26、芝麻19-20、蜂蜜20-21、玫瑰花2-3、白术1-2、山药1-2、阿胶3-4、壳聚糖1-1.2、食盐8-9、紫苏叶8-9、大豆油10-12、蔗糖6-7、嗜酸乳杆菌3-4、ε-聚赖氨酸0.15-0.2、食醋15-17。本发明用鱼头作为主要原料实现了资源的充分利用,将其进行高压气流式超微粉碎,可使其持油性、持水性好,经发酵可提高游离钙含量,鱼肉在经油炸前用壳聚糖包膜可避免鱼肉在油炸过程中水分散失,同时添加的ε-聚赖氨酸和食醋联合作用可延长本发明的贮藏期,此外本发明可养颜。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种养颜鱼酱及其制备方法。
背景技术
各种风味酱由于其特有的色、香、味,已成为我国人民现代生活中不可缺少的方便食品和调味佳品。随着食品多样化和人们对食品的营养要求及保健性要求的不断提高,我国多年的传统酱类,如黄豆酱、甜面酱、郫县豆瓣等产品已不能满足现代食品发展的需要,许多企业和研究部门都在原有产品的基础上进行再加工或精加工,风味酱类品种越来越多。而我国水域辽阔,鱼类资源十分丰富,但我国的水产品加工率低,且在鱼类加工中经常会产生一些鱼头等下脚料,多被丢弃或简单加工成饲料,造成了资源浪费。因此,将鱼类加工产生的下脚料应用到风味酱的加工中具有广阔的应用前景。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种养颜鱼酱及其制备方法。
本发明是通过以下技术方案实现的:
一种养颜鱼酱,由下列重量份的原料制成:
鱼头70-75、鱼肉40-45、豆瓣酱300-320、大豆20-22、板栗仁24-26、芝麻19-20、蜂蜜20-21、玫瑰花2-3、白术1-2、山药1-2、阿胶3-4、壳聚糖1-1.2、食盐8-9、紫苏叶8-9、大豆油10-12、蔗糖6-7、嗜酸乳杆菌3-4、ε-聚赖氨酸0.15-0.2、食醋15-17。
所述的养颜鱼酱的制备方法,包括以下步骤:
(1)将玫瑰花、白术、山药、阿胶加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(2)将紫苏叶加2-3倍的水打浆,过滤除渣,得紫苏汁;将鱼肉切丁,加紫苏汁腌渍3-4小时,得鱼肉丁;
(3)将壳聚糖加水配制成浓度为2%的壳聚糖溶液,然后将鱼肉丁置于壳聚糖溶液中浸泡,30分钟后将鱼肉丁取出采用50℃的热风干燥后送入油锅炸熟;
(4)将鱼头清洗,加一倍的水大火煮沸,然后将水沥干,将所得鱼头的软组织剔除,于60℃烘箱中干燥,待含水量降至8-9%时出料,进行粉碎,过80目筛,再进行高压气流式超微粉碎,得鱼头骨粉;
(5)将鱼头骨粉加水配制成浓度10%的溶液,加入蔗糖搅拌均匀,接入嗜酸乳杆菌,在35-37℃下发酵72小时;
(6)将大豆、板栗仁粗粉碎,与芝麻混合,送入烤箱,在250-260℃下焙烤10-15分钟后出料;
(7)将大豆油入锅,大火加热至七成熟时加入步骤(5)、(6)所得物料,改用小火,熬煮至浓稠后出料,加入步骤(1)、(3)所得物料及剩余物料,搅拌均匀,灌装、杀菌,即得。
本发明的优点是:本发明采用鱼类加工的下脚料鱼头作为主要原料,实现了资源的充分利用,且将其进行高压气流式超微粉碎,可使其持油性、持水性好,再经嗜酸乳杆菌发酵,可提高游离钙含量,使其更易被人体吸收,添加的鱼肉在经油炸前采用壳聚糖进行包膜,可避免鱼肉在油炸过程中水分的散失,同时,本发明添加的ε-聚赖氨酸和食醋联合作用对黑曲霉和枯草芽孢杆菌有明显的抑制作用,可延长本发明的贮藏期,此外,本发明还含有多种中草药成分,具有养颜的功效。
具体实施方式
一种养颜鱼酱,由下列重量份(千克)的原料制成:
鱼头70、鱼肉40、豆瓣酱300、大豆20、板栗仁24、芝麻19、蜂蜜20、玫瑰花2、白术1、山药1、阿胶3、壳聚糖1、食盐8、紫苏叶8、大豆油10、蔗糖6、嗜酸乳杆菌3、ε-聚赖氨酸0.15、食醋15。
所述的养颜鱼酱的制备方法,包括以下步骤:
(1)将玫瑰花、白术、山药、阿胶加5倍的水文火煎煮40分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(2)将紫苏叶加2倍的水打浆,过滤除渣,得紫苏汁;将鱼肉切丁,加紫苏汁腌渍3小时,得鱼肉丁;
(3)将壳聚糖加水配制成浓度为2%的壳聚糖溶液,然后将鱼肉丁置于壳聚糖溶液中浸泡,30分钟后将鱼肉丁取出采用50℃的热风干燥后送入油锅炸熟;
(4)将鱼头清洗,加一倍的水大火煮沸,然后将水沥干,将所得鱼头的软组织剔除,于60℃烘箱中干燥,待含水量降至8%时出料,进行粉碎,过80目筛,再进行高压气流式超微粉碎,得鱼头骨粉;
(5)将鱼头骨粉加水配制成浓度10%的溶液,加入蔗糖搅拌均匀,接入嗜酸乳杆菌,在35℃下发酵72小时;
(6)将大豆、板栗仁粗粉碎,与芝麻混合,送入烤箱,在250℃下焙烤10分钟后出料;
(7)将大豆油入锅,大火加热至七成熟时加入步骤(5)、(6)所得物料,改用小火,熬煮至浓稠后出料,加入步骤(1)、(3)所得物料及剩余物料,搅拌均匀,灌装、杀菌,即得。
Claims (2)
1.一种养颜鱼酱,其特征在于由下列重量份的原料制成:
鱼头70-75、鱼肉40-45、豆瓣酱300-320、大豆20-22、板栗仁24-26、芝麻19-20、蜂蜜20-21、玫瑰花2-3、白术1-2、山药1-2、阿胶3-4、壳聚糖1-1.2、食盐8-9、紫苏叶8-9、大豆油10-12、蔗糖6-7、嗜酸乳杆菌3-4、ε-聚赖氨酸0.15-0.2、食醋15-17。
2.根据权利要求1所述的养颜鱼酱的制备方法,其特征在于包括以下步骤:
(1)将玫瑰花、白术、山药、阿胶加5-6倍的水文火煎煮40-50分钟,过滤除渣,所得滤液经喷雾干燥制成粉末;
(2)将紫苏叶加2-3倍的水打浆,过滤除渣,得紫苏汁;将鱼肉切丁,加紫苏汁腌渍3-4小时,得鱼肉丁;
(3)将壳聚糖加水配制成浓度为2%的壳聚糖溶液,然后将鱼肉丁置于壳聚糖溶液中浸泡,30分钟后将鱼肉丁取出采用50℃的热风干燥后送入油锅炸熟;
(4)将鱼头清洗,加一倍的水大火煮沸,然后将水沥干,将所得鱼头的软组织剔除,于60℃烘箱中干燥,待含水量降至8-9%时出料,进行粉碎,过80目筛,再进行高压气流式超微粉碎,得鱼头骨粉;
(5)将鱼头骨粉加水配制成浓度10%的溶液,加入蔗糖搅拌均匀,接入嗜酸乳杆菌,在35-37℃下发酵72小时;
(6)将大豆、板栗仁粗粉碎,与芝麻混合,送入烤箱,在250-260℃下焙烤10-15分钟后出料;
(7)将大豆油入锅,大火加热至七成熟时加入步骤(5)、(6)所得物料,改用小火,熬煮至浓稠后出料,加入步骤(1)、(3)所得物料及剩余物料,搅拌均匀,灌装、杀菌,即得。
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